Chef-opedia Chefs Laura Calder Bio
Education: Western civilization, linguistics, psychology and cross-cultural studies are among the subjects Calder studied at Canadian and English universities. She graduated from the Dubrulle Culinary Institute in Vancouver and La Varenne cooking school in Paris.
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"My parents are Canadian, but we ate Anglo-Irish-Scottish food: oatmeal, buckwheat pancakes, pickles. We were a baking family in the English tradition rather than a cooking family in the French way. Homemade bread and cakes and cookies and jams and all that. Everything was very organic and wholesome and back-to-the-land. I mean, my mother made butter, for God's sake. On the cooking side we were very meat and vegetables. Mind you, the meat was probably some neighbor's chicken and the veggies were from our own gardens. It was basic English cooking. It wasn't extraordinary, but the ingredients were really good. I knew what a carrot ripped out of the ground tasted like."
"After cooking school, I went to Napa Valley for five or six months to work for a master of wine named Tim Hanni. I helped him develop a food- and-wine pairing course for college-level students. Then I went to Burgundy to work on various projects for Anne Willan of La Varenne."

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